Mas huni

Mas huni is a typical Maldivian breakfast, composed of tuna, onion, coconut, and chili.[2] All ingredients are finely chopped and mixed with the grated meat of the coconut. This dish is usually eaten with freshly baked roshi flatbread and sweetened hot tea.[1]

Mas huni
Mas huni with roshi (chapati)
TypeBreakfast dish
Place of originMaldives
Region or stateSouth Asia
Serving temperatureWith freshly baked chapati[1]
Main ingredientsTuna and grated coconut
VariationsBaraboa (butternut) mas huni

Preparation

The fish used in mas huni was as a rule Maldive fish but currently many Maldivians use canned tuna.

Traditionally when fish was scarce, chopped leaves were added to the mas huni mixture. The green leaves of certain local plants and trees such as digutiyara (Senna occidentalis), kuḷḷafila or gōramfau (Launaea sarmentosa), mābulhā (Abutilon theophrasti), muranga (Moringa oleifera), massāgu (Amaranthus spinosus or Amaranthus viridis) sweet potato (Ipomoea batatas) and ḷos (Pisonia grandis), among others, replaced the fish in mas huni in a smaller or greater proportion.[1]

Other variant of mas huni is made with muranga pods (Moringa oleifera) instead of thick, lucious leaves. First the pods are boiled, then the flesh with the seeds is scooped out. This is mixed along with the rest of the ingredients. This same type of thicker mas huni can be also made with boiled butternut squash or pumpkin.[3]

See also

References
  1. Xavier Romero-Frias, The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, ISBN 84-7254-801-5
  2. Tom Masters. Maldives. Lonely Planet, 2006. ISBN 1-74059-977-2, ISBN 978-1-74059-977-1. Pg 84
  3. Himāl Southasian - Eating on the Islands

Bibliography


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